Ingredients:

  • 3 lbs boneless beef chuck roast
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 6 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 2 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 lb baby gold potatoes, halved
  • 3 large carrots, cut into 2-inch chunks
  • 1 large yellow onion, cut into thick wedges

Instructions:

  1. Pat the chuck roast dry with paper towels and season generously on all sides with salt and pepper.
  2. Heat avocado oil in a skillet over medium-high heat; sear the beef for 4–5 minutes per side until a deep crust forms, then remove and set aside.
  3. Sauté minced garlic in the same pan for 30 seconds until fragrant, then remove from heat.
  4. Place onion wedges, halved potatoes, and carrot chunks at the bottom of the slow cooker to create a roasting rack.
  5. Place the seared chuck roast directly on top of the vegetables.
  6. Whisk together beef broth, tomato paste, and Worcestershire sauce; pour over the roast and add rosemary, thyme, and bay leaves.
  7. Cover and cook on low heat for 8 hours until the beef is fork-tender.